Recipe Alert*** Classic Roast Turkey!

Courtesy Emeril

Ingredients:

• 1 double or triple recipe of the gravy (optional)
• 1 cup reduced-sodium chicken broth
• 4 tablespoons (1/2 stick) unsalted butter, softened at room temperature
• 1 teaspoon Baby Bam
  
• 1 bay leaf
• 5 sprigs fresh thyme (or 1/2 teaspoon dried thyme)
• 1 rib celery, coarsely chopped
• 1 carrot, peeled and coarsely chopped
• 1 medium yellow onion, coarsely chopped
• 3/4 teaspoon ground black pepper
• 1 1/2 teaspoons salt
• 1 (10- to 12-pound) turke

Instructions:

Position rack in the lower third of oven and preheat the oven to 425ºF. Fit a roasting rack inside a roasting pan.

Transfer the turkey to the kitchen sink and remove its wrapping. Using
your hands, remove and discard the neck, gizzards, heart, and liver
usually found in a small paper or plastic bag inside the cavity.

Rinse the turkey well inside and out under cold running water. Pat dry
inside and out with paper towels and transfer the turkey breast side up
to the rack in the roasting pan.

Season the inside of the turkey with 1/2 teaspoon of the salt and 1/2
teaspoon of the black pepper and stuff the cavity of the turkey with the
onion, carrots, celery, thyme sprigs, and bay leaf.

Using kitchen twine, tie the ends of the turkey’s legs together so that it looks as if it is trying to cross its legs.

Season the outside of the turkey evenly with the remaining 1 teaspoon of salt, 1/4 teaspoon black pepper, and the Baby Bam.

Use your hands to rub the butter evenly over the entire turkey. You
might have to ask someone to hold the turkey for you while you do this.
Wash hands well.

Transfer the turkey to the oven and bake, uncovered, for 30 minutes.

Reduce the oven temperature to 350ºF and, with oven mitts or pot
holders, carefully remove the roasting pan from the oven. Watch it, this
is heavy and now it’s hot too!

Using a baster, baste the top of the turkey evenly with 1/3 of the chicken broth.

Using oven mitts or pot holders, return the turkey to the oven and cook
for an additional 1 3/4 to 2 hours, basting twice more during this
cooking time with the remaining chicken broth. Always use oven mitts or
pot holders for handling the hot roasting pan. If the turkey begins to
look too browned, cover the top loosely with aluminum foil until it is
done.

After 1 3/4 to 2 hours, the turkey should be a nice golden brown color,
and the juices should run clear when you insert the tip of a knife at
the joint of the leg and thigh.

Using oven mitts or pot holders, carefully remove the roasting pan from
the oven and cover the turkey loosely with aluminum foil. Let the turkey
sit for about 20 to 30 minutes before carving. Save the drippings in
the pan if you plan to make gravy.

Have an experienced adult help you transfer the turkey to a carving board and show you how to carve the turkey-then serve.

YIELD: 10 to 12 servings.

NOTE:
If you purchase a frozen turkey, you must defrost it in the
refrigerator, and it can take several days to completely defrost,
depending on the size of your bird. Make sure you read the instructions
on the turkey packaging so that you allow yourself enough time before
turkey day! Also, you should never try to defrost a turkey on your
kitchen counter or in the kitchen sink-this promotes the growth of
harmful bacteria.

Thanks Emeril’s!